Thanks Marvin. Yes, that recipe yields four 10" pies. I think I'll actually drop the thyme altogether and just increase the rosemary (maybe 1/2 tsp) which people seem to think is the signature spice of Lynwood. I don't have the most refined palate, but rosemary and thyme seem pretty similar to me, so working with just one of those spices will at least make it easier for me know what I have to tweak to get the taste right as I continue working on the recipe.

I tried some time back to make her favored And ended up with a two inch thick crust(should of took a picture)It was combo of things went wrongBut the sauce had called for cinnamon Didn't care for thatWill try this week Thanks again Marvin

Recently, while on vacation in MA, I decided to make a return visit to the abovementioned pizzeria. As it so happened, the same pizza maker was there. After ordering a pizza, I asked him if he was still using the Pillsbury 4X flour, and eggs and milk in his pizzas. He replied that he was. I then asked him if he was still using cake yeast and he again replied yes. He volunteered that it came from Anheuser Busch, and was available only from a foodservice company. When I asked him if he made a same day dough or a cold fermented dough, he hesitated for a moment and then asked me: "What are you trying to do, open a pizzeria?" I laughed and said that pizza was just a hobby for me but he then proceeded to say that the dough was fermented in his coolers for about a day. On that basis, the amount of cake yeast recited in Reply 242 referenced above might be increase to about 1-1.25%. I found it quite amusing that he would look at me quizzically when I asked him about the dough but he would eventually answer my questions.

After eating the pizza, I thanked the pizza maker and jokingly told him that I would be returning again and expected to learn the rest of his secrets so that I could make a clone of his dough. That drew a big smile.

Recently, while on vacation in MA, I decided to make a return visit to the abovementioned pizzeria. As it so happened, the same pizza maker was there. After ordering a pizza, I asked him if he was still using the Pillsbury 4X flour, and eggs and milk in his pizzas. He replied that he was. I then asked him if he was still using cake yeast and he again replied yes. He volunteered that it came from Anheuser Busch, and was available only from a foodservice company. When I asked him if he made a same day dough or a cold fermented dough, he hesitated for a moment and then asked me: "What are you trying to do, open a pizzeria?" I laughed and said that pizza was just a hobby for me but he then proceeded to say that the dough was fermented in his coolers for about a day. On that basis, the amount of cake yeast recited in Reply 242 referenced above might be increase to about 1-1.25%. I found it quite amusing that he would look at me quizzically when I asked him about the dough but he would eventually answer my questions.

After eating the pizza, I thanked the pizza maker and jokingly told him that I would be returning again and expected to learn the rest of his secrets so that I could make a clone of his dough. That drew a big smile.

Peter

Peter,

That was good detective work. I wonder what that pizza maker would think if he knew you can clone pizzas. I wonder if I can obtain any of the cake yeast from Anheuser Busch. How did you like that pizza and did you think it had any different taste in the crust from using the cake yeast from Anheuser Busch? Also what topping did you have on that pizza.

I wonder what that pizza maker would think if he knew you can clone pizzas. I wonder if I can obtain any of the cake yeast from Anheuser Busch. How did you like that pizza and did you think it had any different taste in the crust from using the cake yeast from Anheuser Busch? Also what topping did you have on that pizza.

Norma,

I do not think that the pizza maker was worried about what I would do with the information. Also, I told him that I was from Texas (he said that he remembered me from my last visit). So, I would not be a threat to his business if I had a pizzeria in Texas using a dough like his. As for the Anheuser Busch cake yeast, you would have to search out a source. I remember some time ago that Pizzeria Regina in the Boston area allegedly used a yeast product from Anheuser Busch, so it looks like there may be a foodservice company in the region that can supply the Anheuser Busch yeast. If I had to guess, based on research that I conducted and discussed at the thread at http://www.pizzamaking.com/forum/index.php/topic,10382.msg91533.html#msg91533, whoever is selling the Anheuser Busch fresh yeast may be authorized to use the Anheuser Busch name. AB allegedly sold its yeast business in 1988 so it may be a successor in interest who may now be selling the AB yeast products for baking applications.

I can't say that I detected the fresh yeast in the pizza I had. Part of the problem is that the pizza had a lot of toppings on it. I was with a friend and I told him to order whatever he wanted. So, he selected the Special. That pizza had something of everything on it. But the crust did taste good. It also had a nice yellowish coloration and the bottom had the desired fried effect.

I do not think that the pizza maker was worried about what I would do with the information. Also, I told him that I was from Texas (he said that he remembered me from my last visit). So, I would not be a threat to his business if I had a pizzeria in Texas using a dough like his. As for the Anheuser Busch cake yeast, you would have to search out a source. I remember some time ago that Pizzeria Regina in the Boston area allegedly used a yeast product from Anheuser Busch, so it looks like there may be a foodservice company in the region that can supply the Anheuser Busch yeast. If I had to guess, based on research that I conducted and discussed at the thread at http://www.pizzamaking.com/forum/index.php/topic,10382.msg91533.html#msg91533, whoever is selling the Anheuser Busch fresh yeast may be authorized to use the Anheuser Busch name. AB allegedly sold its yeast business in 1988 so it may be a successor in interest who may now be selling the AB yeast products for baking applications.

I can't say that I detected the fresh yeast in the pizza I had. Part of the problem is that the pizza had a lot of toppings on it. I was with a friend and I told him to order whatever he wanted. So, he selected the Special. That pizza had something of everything on it. But the crust did taste good. It also had a nice yellowish coloration and the bottom had the desired fried effect.

You are correct that the Marblehead House of Pizza pizzas do not exhibit the crusting of the cheese at the edges. I discovered the same lack of crusting of the cheese in other Greek style pizzerias I visited. So, it is not unusual.

You are correct that the Marblehead House of Pizza pizzas do not exhibit the crusting of the cheese at the edges. I discovered the same lack of crusting of the cheese in other Greek style pizzerias I visited. So, it is not unusual.

Peter

Peter,

Thanks for the link to the photo to show who the pizza maker at Marblehead House of Pizza was. Being opened for 44 years is quite an accomplishment.

I only discovered Greek style pizzas from Steve, but I thought most of them had had that crusting of cheese at the edges. Interesting to know that some other pizzerias you visited also had that lack of crusting of cheese.

cmyden, you should make a visit to Niko's and see if you can find out if they are using the same convection-type pizza oven as is used at Atlas. That will give evidence for or against the convection oven theory.

I have not made a greek pizza in about a year and want to make one this Friday. I am planning to mix the dough tonight and cold ferment for three days. I have only made this style based on reply 20 from Pete-zza:

Given that it is 7 years later, I was wondering if anyone who has experimented with different Greek formulations could offer what they think is the best dough for this style? Stick with reply 20?

If it helps in your recommendation, I will be cooking these in a gas oven that gets to about 550-575 and have both a baking steel and a pizza stone that I can use. I have 1" steel pans. Flour is All Trumps.

My Greek pizza revisit was a success. I used the original from reply 20 with great results after a 3 day cold ferment. Differences this time are that I now have two 3/8" steel plates to work with. 1 hour preheat with the oven on max at 500 and the bottom steel plate was 585 and the top was 535. I am looking forward to trying NY style this week on the plates. My only complaints would be that I could have used a little more cheese and maybe somehow gotten the crust a little less soft. The bottom was perfect though.

My Greek pizza revisit was a success. I used the original from reply 20 with great results after a 3 day cold ferment. Differences this time are that I now have two 3/8" steel plates to work with. 1 hour preheat with the oven on max at 500 and the bottom steel plate was 585 and the top was 535. I am looking forward to trying NY style this week on the plates. My only complaints would be that I could have used a little more cheese and maybe somehow gotten the crust a little less soft. The bottom was perfect though.

nicu, how much oil did you put in your pan and did you proof the dough for a period in this pan?Thank you, you did a good job.

After reading this thread for many months... I thought it was time to make some Greek Pizza! Recipe used was from PMQ as revised by Peter into a small batch http://www.pizzamaking.com/forum/index.php/topic,691.msg181438.html#msg181438 100g of flour was used for the 9 inch round pan; 170g of GM Full Strength for the 9x12 pan. I did use 0.75% IDY however as I had a cold kitchen... it is 10 degF outside this morning. Pans were coated with butter flavor crisco. Oven was preheated to 450 degF with a stone. After a first rise, dough was spread realitively easily in the pans. it was as thin as a NY dough. After 2.5 hours pan rise in my cool kitchen I was suspect. However this dough about doubled in height after a few minutes on the stone! I baked it for about 14 minutes.

Both my wife and I enjoyed it... especially the corner pieces. This recipe is a keeper, and this style is now available to guests!

Thanks Norma (and Criag too!), that means a lot from you! I will definately put an attempt at your Detroit pizza on my "to do" list for early 2015. Thanks for the inspiration that you "trend leaders" give us by alll your research, experimentation and testing. Thanks again for posting all those tips!

I use this sauce on just about everything. I really love the sweetness and richness of it. I also use Vidalia onions in the onion part as it releases their sweetness into the sauce which I really love!

Toppings:

- Food Lion Pepperoni-14-17 slices- Black Olives-8 sliced

Other:

- canola or olive oil for brushing the pan. Have not decided yet but am leaning towards Canola. 1 1/2 teaspoons with a pastry brush.

This will be my layout and procedure. I really liked cmyden's clear layout and procedure on Reply #502http://www.pizzamaking.com/forum/index.php?topic=691.msg237622#msg237622 and decided to adopt it as a template for my recipe and anyone wanting to know what I am doing. It also makes recipe sharing really easy! I hope they don't mind borrowing the layout! I love it!

Wish me luck!

« Last Edit: March 21, 2015, 02:42:53 PM by The Lord Of The Pizza »

Logged

Cooking can be a reflection of your approach to everything. Do the best that you can and if you burn the toast, do it again, right.